There are many ancient Greek dishes and ingredients that are still enjoyed in Greek households today and some that time has forgotten. We explore some of these dishes and ingredients and put a modern interpretation on some. Dishes will include Tirokafteri (spicy feta dip) with pita bread (we will make fresh pita bread) (V), Hellenic Lamb Filo Pies, and Zesty Green, Cucumber, Pomegranate, and Pear salad with an ancient Greek salad dressing (Veg). You are all familiar with the rich blue and white images of the Greek Islands. Match the food to the imagery, with ingredients and dishes from Mykonos, Santorini and Tinos. We will discover the key ingredients used on these islands and how they are used in sweet and savory dishes. Dishes will include the caramelized onion filo pies of Mykonos (Veg), Cyclades prawn saganaki with feta, tomatoes and fresh herbs (GF), Salad of Santorini (Veg/GF), and seasonal fruit poached in Mavrodaphne (Greek sweet wine) with Petimezi whipped cream and pistachios (Veg/GF). To Reserve at – http://greekalicious.nyc/greek-cooking-classes-calendar/
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